There are several other interesting bread flours that can be used for that different
kind of texture or flavour in your breads. Since the recipes are based on the basic 'Bread
Loaves' recipe, only the changes are shown.

Allinson Softgrain Bread

A 500g bag of softgrain flour

12 fl oz water

11/2 teasp salt

1

/4 oz fat

This mixture will make nice soft textured bread with a bit of texture added!

This mixture is used following the usual method bread-making process, to make 3 x 1 lb
loaves. Alternatively you can make 2 cobs OR 1 cob and 8 - 10 rolls. The cob should be
made as a round of dough, with a cross cut in the top.

Bake 1 lb loaves for 25 - 30 minutes on gas mark 7,

2 lb loaves for 40 minutes,

a cob for 25- 30 minutes,

and rolls for 10 - 15 minutes.

Doves Malthouse Bread

1.5 kg bag of Doves Farm Stoneground Malthouse Flour

800 ml warm water

1 tbsp salt

1 teasp honey

2 tbsp sunflower oil

A bread with a distinctive nutty malt flavour, and which is high in fibre.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

The dough will be sticky; so flour your hands then knock the dough down, and cut into
12 pieces.

Knead each piece of dough for a few minutes, make fancy shapes like plaits, knots,
spirals, baby cottage loaves, and place on greased baking sheets.

Place in plastic bags to prove a second time, while the oven pre-heats to gas mark 5.

When risen, brush with beaten egg and sprinkle the poppy or sesame seeds on top.

Cook on the top shelf of the oven for 20 minutes.

Muffins

Brilliant for Saturday tea toasted and buttered served with a good slice of mature
Cheddar cheese, or some tasty homemade jam!

Makes 10 muffins

1 lb strong bread flour

10 fl oz hand warm water

1 sachet quick acting dried yeast

1 teasp salt

1 teasp sugar

11/2 oz Five Pints dried milk

A little white Flora for the griddle

Put the water, strong bread flour, yeast, dried milk and the salt into the Kenwood
bowl. Using the dough hook, mix on a slow speed for about 5 minutes.

Put the dough into a bowl and cover with a plastic bag.

Allow the dough to prove in a warm place for 1 - 2 hours, until doubled in size.

Knock the dough down, and cut it into 10 pieces each of about 23/4 oz.

Knead each piece of dough for a few minutes, shape into round balls and flatten
slightly, then place the muffins on floured baking sheets in plastic bags to rise for a
second time.

When risen, heat up a griddle on the top of the cooker, grease it lightly, adjusting
the heat to a medium setting.

Lift the muffins gently onto the griddle, and cook them for about 7 - 8 minutes on each
side.

Alternatively bake in the oven for 20 to 25 minutes at gas mark 5.

Leave them to cool a little.

When ready to eat them, slit round their middles with a sharp knife but do not pull the
halves apart.

Grill them on both sides for a few minutes. Serve with plenty of butter, cheese or jam.

Crumpets

If you get these right, you can get the right type of holes in them.

Delicious grilled with lots of butter.

Makes about 10 crumpets

8 oz strong white bread flour

10 fl oz milk

3 fl oz water

1 sachet quick acting dried yeast

1 teasp salt

1 teasp sugar

A little white Flora for the griddle

1

/4 teasp bicarbonate of soda

Heat the milk and water until hand hot.

Sift the flour into a mixing bowl; add the dried yeast, salt, and sugar.

Using the hand whisk, mix the liquid into the dry ingredients a little at a time, and
beat well at the end, to make a smooth batter. Let the batter stand for about an hour.

Now add the bicarbonate of soda and leave the batter to recover for half an hour.

Warm a greased griddle on top of the cooker, and grease some crumpet rings.

Pour batter into each ring until half full, and cook for 8 minutes on the first side.

Then remove the rings carefully, and cook for a further 2 minutes on the other side.

When ready to eat, grill for a few minutes, and serve with plenty of butter.

If you really need anything on them, try some mature Cheddar cheese or homemade jam.

Oatcakes

Not quite like those from 'The Oatcake Shop', but you don't need to go up the M6 for
these!

Very nice with butter, or for breakfast with bacon and tomatoes.

Makes 8 -10

4 oz strong white bread flour

4 oz fine oatmeal

1 sachet quick acting dried yeast

1 teasp salt

9 fl oz milk

9 fl oz warm water

A little white Flora for the griddle

Put the dry ingredients into a basin, and slowly add the liquids, mixing with the hand
held electric mixer, until you have a smooth batter.

Cover, and leave to stand for 1 hour to rise.

Warm a griddle on the top of the cooker, grease it lightly.

Pour some batter (about 1 ladleful is about right) onto the griddle, not too thickly,
and cook on the first side for about 8 minutes. Then turn over and cook for a further 2
minutes on the second side.

When ready to eat them, fold each oatcake in half and grill for a few minutes, turning
over once to heat the other side through.

Either spread with butter and jam, or serve with an English breakfast. They mop up the
tomato juices a treat!

Bagels

Delicious toasted.

You can make a sweet bagel by adding cinnamon and a few raisins to the mixture.

180 ml warm milk

1 egg yolk

1 sachet of instant dried yeast

280g strong white bread flour

Add the yeast to the flour and stir.

Add the warm milk and egg yolk, then mix together to make firm dough.

Knead for 5 minutes.

Divide the dough into 6 pieces.

Roll each piece into a ball and make a hole in the middle using your thumb.

Place on a baking tray, cover and leave to rise for 20 minutes in a warm place.

While the bagels are rising, preheat the oven to gas mark 8.

Half fill a frying pan with water, heat to simmering point, then add the bagels a
couple at a time. Simmer for 20 seconds on each side, making them puff up, drain well, and
place on a greased baking tray.

Bake in the centre of the oven for 20 minutes or until golden brown.

Naan Bread

The perfect bread to mop up those juices in your Balti Curry dishes.

Based on one of the Indian flat bread recipes.

Makes 8 flat breads

1 lb strong white bread flour

half a teaspoon salt

half a teaspoon bicarbonate of soda

8 fl oz plain yoghurt

1 sachet of easy blend yeast

1 oz butter

2 beaten eggs

wild onion seeds

sesame seeds

melted butter, or beaten egg to brush on

Mix the flour, salt, bicarbonate of soda, yoghurt, yeast, eggs, onion seeds and butter
together in the Kenwood, using the dough hook.

Leave to prove in a warm place, until doubled in size.

Preheat the oven to gas mark 6.

Knead the dough again, and divide into 8 pieces.

Roll each piece into a ball, then roll it out into an oval shape about 8" long.

Place these ovals on oiled baking sheets.

Allow proving for 30 minutes or so.

Brush with butter or beaten egg, and sprinkle sesame seeds over them.

Bake for 7 minutes, until golden.

Best served slightly warmed.

Focaccia

From Delia's Summer Collection.

A glorious bread to accompany Ratatouille, or any dish where there are tomato and olive
oil juices to be mopped up! Yum, yum!